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Lecture 3

SHA HF 120 Lecture Notes - Lecture 3: Cayenne Pepper, Bain-Marie, YolkPremium

2 pages33 viewsSpring 2017

Department
Hospitality Administration
Course Code
SHA HF 120
Professor
Defronzo
Lecture
3

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BÉCHAMEL
Onion piquet (page 155) ¼
Milk ¼ gal
Flour 60g
Clarified butter 60ml
Salt and white pepper
Nutmeg
1. Add the onion piquet to the milk in a heavy saucepan and simmer for 20 minutes.
2. In a separate pot, make a white roux with the flour and butter.
3. Remove the onion piquet from the milk. Gradually add the hot milk to the roux while
stirring constantly with a whisk to prevent lumps. Bring to a boil.
4. Reduce the sauce to a simmer, add the seasonings and continue cooking for 30
minutes.
5. Strain the sauce through a china cap lined with cheesecloth. Melted butter can be
carefully ladled over the surface of the sauce to prevent a skin from forming. Hold for
service or cool in a water bath.
VELOUTÉ
Clarified butter 60ml
Flour 60g
Chicken, veal or fish stock 1.25Qt
Salt and white pepper
1. Heat the butter in a heavy saucepan. Add the flour and cook to make a blond roux.
2. Gradually add the stock to the roux, stirring constantly with a whisk to prevent lumps.
Bring to a boil and reduce to a simmer. (Seasonings are optional; their use depends on
the seasonings in the stock and the sauce’s intended use.)
3. Simmer and reduce to 1 gallon (3.8 liters), approximately 30 minutes.
4. Strain through a china cap lined with cheesecloth.
5. Melted butter may be carefully ladled over the surface of the sauce to prevent a skin
from forming.
6. Hold for service or cool in a water bath.
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